Hearty Spices

Paneer - Saute  200 gms of Paneer  in a tbsp of Ghee till golden brown and remove into a dish. To it, add  a cup of Hot Water and keep aside for 5 minutes. Drain the water and keep aside. Veggies - In the same pan, saute a big diced Tomato and  a big diced   Green Capsicum for 2-3 minutes and remove from heat. Make a paste of 3 medium Onions and keep aside. Make a puree of a big Tomato and keep aside. Curry - Heat 1½ tbsp of Ghee / Oil in a pan; add and saute the onion paste till oil separates. Add a tsp of Ginger Garlic paste and saute for 3 minutes. Add a pinch of Turmeric Powder, a tsp of Coriander Powder, a tsp of Red Chilli Powder, a tsp of Cumin Powder, Salt to taste  and mix well. Add the Tomato puree, mix and cook for 5 minutes. Add ¼ tsp of Kasturi Methi , fried paneer cubes and cover cook for 2-3 minutes. Add a cup of Water, ¼ tsp of Garam Masala Powder , sauted capsicum and tomatoes;...

Chop a Carrot, 8-10 French Beans, a cup of roughly chopped Cabbage and a medium Potato into fine pieces.  Heat a tbsp of Butter in a saucepan, add and saute a finely sliced Onion till golden brown. Add the finely chopped Vegetables and saute for 5-6 minutes. Add 3 cups of Water and cook till the vegetables are soft. In a bowl, mix 1½ tbsp of Corn Flour / All purpose Flour with a cup of Milk to a smooth paste.   Add this mixture, Salt to taste  to the vegetables and cook for 5-6 minutes. Serve hot garnished with 2 tbsp of Grated Cheddar Cheese .

In a heavy bottomed bowl add 2 cups of Whipping Cream and 2 tbsp of Sugar . Using a hand mixer whip the cream until you get soft peaks. Now slowly incorporate 3 cups of Mango Pulp little at a time to the whipped cream mixture. Gently fold in the mango pulp with out over mixing. Transfer the mixture into individual bowls or any serving dish. Garnish with Slivered Almonds and freeze the Mango mousse until set.

Parboiled Veggies - Boil few cups of Water in a saucepan; add  ½ tsp of Salt, few florets of Broccoli, a Carrot cut into thick pieces, a cup of finely chopped Cabbage, 8-10 French Beans cut into 1" pieces and cook for 7-8 minutes. Remove from heat, drain the water and keep aside. Noodles - Heat a tbsp of Oil in a wok; add a pinch of Salt, ¾ tsp of Red Chilli Powder, ½ tsp of light Soy Sauce, a tsp of Tomato Sauce and mix. Add 3 cups of Boiled Noodles and fry till the noodles are browned a bit, approx 2-3 minutes. Remove from heat and keep aside.  Veggie Mixture - Heat 2 tbsp of Oil in a large wok; saute  8-10 Cashewnuts or Walnuts  to a golden shade, remove and keep aside. Add 3 crushed Cloved of Garlic, ½ tsp of grated Ginger and saute for a few seconds, add 2-3 dry broken Red Chillis and saute for few seconds. Add  2 sliced Onions , cook on high heat for a minute. Add the parboiled vegetables, 4-5 diagonally cho...

Heat a tbsp of Oil in a pan; splutter a tsp of Mustard Seeds, a tsp of Cumin Seeds, a Bay Leaf, an inch of Cinnamon and 2 broken Red Chilli . Add  a non-peeled, shredded Zucchini to it and sauté for a minute. Add 1½ cup of Basmati Rice, Salt to taste, ½ Lemon’s Juice and sauté for a minute. Add 3 cups of Water and cook till the rice is cooked. Garnish with few chopped Coriander Leaves  and serve hot.

Methi - Heat 2 tsp of Oil in a pan; add and sauté a cup of washed Fresh Methi Leaves for 7-8 minutes or till they turn crisp. Remove and keep aside. Onion - Yogurt Paste - Heat a tbsp of Oil in a pan and saute 2 large Onions till golden brown. Make a paste of the browned onions with ¼ cup of Yogurt and keep aside. Cashew Paste - Soak 7-8 Cashewnuts  in few tsp of Warm Water and make smooth paste. Curry - Heat the a tsp of Oil in a pan; add and saute ¾ tbsp of Ginger Garlic Paste, 2-3 finely chopped Green Chillies  for 3-4 minutes. Add a pinch of Turmeric Powder, ¾ tsp of Red Chilli Powder, ½ tsp of Cumin Powder, a tsp of Coriander Powder and combine. Add  a pureed Tomato and cook for 3 minutes. Add the onion-yogurt paste and cook for another 3 minutes. Add  a kg of washed and diced boneless Chicken and combine well. Cook on medium high heat for 3-4 minutes, reduce head and cover cook till three fourth done. Add Salt to taste, t...

Preheat oven to 350F and prepare a baking sheet.  In a bowl, cream together a cup of Butter and 1½ cups of Sugar until light. Beat in 2 Eggs, one at a time, followed by  ½ cup of Cocoa Powder,  ¼ cup of Instant Coffee/ Espresso powder and a tsp of Vanilla Extract . Mix ingredients for 1-2 minutes, or until completely combined. With the mixer on low speed, gradually blend in 2 cups of All Purpose Flour, a tsp of Baking Soda and ½ tsp of Salt until no streaks of dry ingredients remain. Stir in  ½ cup  of Semisweet or Bittersweet Chocolate Chips . Shape dough into 1-inch balls and drop onto prepared baking sheet. Bake for 11-13 minutes, until cookies are set but still soft. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 3½ dozen .

Peel and shred 4 Carrots and 1 tart Green Apple into a bowl. To it, add  a tbsp of Lemon Juice, 2 tbsp of Honey, ¼ cup of slivered toasted Almonds, Salt and Pepper to taste . Toss and chill before serving. Makes 6 to 8 servings.

Rinse and soak ½ cup of Green / Brown Lentils in water for 20 minutes. Drain and keep aside.  Heat 1 tsp of Olive Oil in a sauce pan, add and saute ½ cup of chopped Onion for 4 minutes. Add and cook a cup of cubed Carrots for 6 minutes until they are soft. Add a clove of minced Garlic and saute for 2 minutes. Add the  drained lentils , ½ cup of Barley, ¾ cup of chopped Tomatoes, 1 tsp of Cumin Powder, 2 cups of Vegetable Broth and   2 cups of Water . Bring it to a boil, reduce the heat and simmer for atleast 25-30 mins or until tender. Finally add a cup of Fresh or Frozen Spinach and cook for 5- 6 minutes. Season with Salt, Pepper and 1 tbsp of Lime Juice. Garnish with Cilantro and/or serve with a dollop of yogurt .

Heat a tsp of Butter in a pan; saute the a tsp of Cumin Seeds, a Bay Leaf, 2-3 Cloves, 2 Cardamoms, 2 cloves of minced Garlic, 3-4 slit Green Chillies, an inch of minced Ginger for 2 minutes. Add and saute finely chopped 4-5 Spring Onion Whites  till they are soft. Add a finely chopped Tomato, Salt to taste, a pinch of Turmeric Powder and a tsp of Garam Masala Powder . Add ¼ cup of Green Peas, ½ cup of diced Carrots and sauté for 3-4 minutes. Add ½ cup of Masoor Dal and 1½ cup of Basmati Rice and mix well. Cook with 4½ cups of Water/Coconut Milk  till the rice is cooked. Fluff it gently and garnish with Spring Onion Greens , and sprinkle a tsp of Lemon Juice . 

Preheat oven to 350 F and prepare a baking sheet. In a bowl, whisk  3/4 cup Butter at room temperature  with  a cup of Sugar  till fluffy. Add  a tsp of Vanilla Extract, 1/4 tsp of Salt, 1/4 tsp of Baking Soda and a tsp of Baking Powder,  mix well. Add  2 1/2 cup of All Purpose Flour  to the mixture and mix well. Make an-inch balls out of the mixture and place them an inch apart on the prepared baking sheet. Bake for 13-14 minutes and once the cookies acquire a golden brown color, remove them onto a wire rack to allow cooling. Makes 3 dozens.

Marinate the washed and diced 500 gms of Chicken in a bowl along with 2 pureed Onions, 3-4 ground Green Chillies, a tsp of Ginger Garlic Paste, 2 tbsp of Yogurt, Salt to taste for 15 minutes. Heat a tbsp of Oil in pan and saute a finely chopped Onion  till brown. Add the marinated chicken mixture along with a tsp of Red Chili Powder, a tsp of Coriander Powder, a tsp of Garam Masala and a pinch of Turmeric Powder . Cook on high heat for 10 minutes, constantly stirring to prevent it from burning. Simmer for 20 minutes or till chicken is cooked. Garnish with  few finely chopped coriander leaves and few roasted Cashewnuts .

Finely slice  300 gms of Cabbage into a bowl and sprinkle 2 tbsp of Water over it. Microwave for 5 minutes, remove and stir and microwave again for 7 minutes. Stir again and microwave for 5 minutes, let it stand for 5 minutes before removing it from the microwave. Heat a tbsp of Oil in a pan; sauté 2 tsp of Channa Dal, 1½ tsp of Urad Dal, ¾ tsp of Mustard Seeds, ¾ tsp of Cumin Seeds till the dals are golden brown in color. Add and sauté few chopped Curry Leaves, 5 finely chopped Green Chillies and finely chopped an inch of Ginger piece . Add a pinch of Turmeric Powder and the microwaved Cabbage and mix well. Sprinkle Salt as needed and cook for 3-4 minutes. Add ½ cup of Grated Coconut and mix well. Remove from heat and serve hot with steamed rice.

Kobbari Annam - Heat 1 tbsp of Ghee + ½ tbsp of Oil in a heavy bottomed pan on medium heat, add and saute  an inch of Cinnamom Stick, 2 Cloves, 2 Cardamoms and a Bay Leaf  for a few seconds. Add a tsp of Ginger Garlic Paste and fry for 30 seconds. Add and saute 4-5 slit Green Chillis and 2 medium sliced Onions  for 4 minutes. Add a pinch of Turmeric Powder, Salt and combine. Add  2 cups of raw Basmati Rice and saute for a minute. Add  2 cups of Coconut Milk and 2 cups of Water ; bring to a boil. Reduce heat and cover cook till rice is done. Garnish with fresh Coriander leaves before serving. Aloo Kurma - Preparation - Wash, peel, cube and boil 3 Potatoes and keep aside.  Make a paste of 2 tbsp of Grated Coconut and a tbsp of Poppy Seeds with warm water and keep aside. Heat ½ tbsp of Oil in a pan; add and saute  2 finely sliced Onions, 2-3 slit Green Chillis, few Curry Leaves  for 4-5 minutes. Add a tsp...

In a bowl, while gradually adding 4 tbsp of Sugar to 3 Egg Yolks until pale in color. Add 14 oz of Mascarpone Cheese and mix gently until smooth. In a separate bowl, beat 3 Egg Whites with a which until thick and gently place them into the Mascarpone cheese mixture.  Dip 14 Lady fingers quickly into 2 cups of strong Coffee and arrange them in a rectangle serving dish. Cover the lady fingers with the cream mixture and sprinkle the top with bitter Cocoa Powder. Refrigerate at least one hour before serving.

Clean, cut  a long Snake Gourd into length wise and scoop out the flesh inside and cut into thin slices. Heat a tbsp of Oil in a pan and crackle ½ tsp of Mustard Seeds . Add and sauté few Curry Leaves, a tsp of Chana Dal and a tsp of Urad Dal for a minute. Add the snake gourd slices, coarsely ground 3-4 Green Chillies and cook for a minute. Now add Salt to taste and a pinch of Turmeric Powder to it and mix. Cover cook on low heat for 12-15 minues until snake gourd pieces are soft and done by stirring occasionally. Add ¼ cup of grated Coconut to the cooked vegetables; mix and let it cook on open for 2 minutes. Remove from heat and serve with hot rice.

Heat a tbsp of Oil in a pan; add and splutter ½ tsp of Mustard seeds . Add 3 cloves of crushed Garlic and few Curry Leaves and saute for a few seconds. Add a finely chopped Onion, 2-3 slit Green Chilies and saute for 4 minutes. Add a pinch of Turmeric Powder, 2-3 peeled and diced medium Ridge Gourds ; cover cook on low heat for 14 minutes. Add a tsp of Red Chili Powder, ¼ tsp of Coriander Powder, a large pinch of Fennel Seeds Powder and a pinch of roasted Methi Powder/Kasuri Methi ; cook for 2 minutes. Add 2 medium finely chopped Tomatoes and cook for 5 minutes. Cover cook for 5 minutes, add a small cup of Water, ½  tsp of Sugar/Jaggery, Salt to taste and  ¼ tsp of Garam Masala Powder . Cover cook on medium heat till it reaches curry consistency and remove from heat. Garnish with chopped coriander leaves and serve warm with rice or rotis.

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside. Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder.  Masala -  Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves  until the onions become transparent. Add  2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked. Add  2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste ; mix well. Once the mixture com...

Melt a stick of Butter in a small bowl in the microwave. To it add 400 gms of Condensed Milk, 2 cups of Milk Powder, a pinch of Cardamom powder and mix well. Microwave for a minute and mix well. Microwave for 2 more minutes and mix thoroughly till soft. Allow to cool and once cool, grease fingers with ghee and make small soft balls. Press each ball slightly and top it with few chopped nuts.

Pressure cook 12-15 Baby Potatoes for a whistle and simmer for 5 minutes and remove from heat.After the pressure drops, drain and cool the potatoes and peel the skins off. Prick the potatoes once or twice using a fork. Heat a tsp of Oil in a pan and shallow fry the prickled boiled potatoes on low-medium flame for 7-8 minutes until they become crisp. Dry roast a tsp of Cumin Seeds and a tbsp of Coriander Seeds until dark brown and then pound them in a mortar and pestle to a coarse powder. Heat a tbsp of Oil in a pan; sauté a pinch of Hing, a tsp of Cumin Seeds, 2 finely chopped Green Chillies and fry well until they are crisp. Add the freshly ground coriander-cumin powder, ½ tsp of Amchur Powder, a tsp of Red Chili Powder, Salt to taste and add crispy fried baby potatoes. Mix well and lightly roast on medium heat for another 3-4 minutes. Garnish with few chopped Coriander Leaves and serve hot.